【47 Hakko Osaka】大阪の守口漬け 〜戦国大名が見出した、なにわのローカル漬物〜

▶︎ 読みもの, 発酵あれこれ, 47都道府県の発酵,


Local pickles of Naniwa that caught the eyes and tongue of the legendary warlord
Moriguchi, now a bed town of Osaka, was a village of peasants in the medieval era who grew a thin, long radish that looked like burdock along the bank of the main river, Yodogawa. This radish was bitter and had a stinging taste that could not be eaten raw. So the peasants pickled it in sake lees. One day, the famous warlord, Hideyoshi Toyotomi, dropped by the village of Moriguchi, and when he tasted this pickled radish offered from the peasants as the local specialty, he became very fond of the taste. Since then, this radish established its name as “Moriguchi daikon” as well as the fame as a premium product that became as popular as Narazuke, the most well-known radish pickles at the time, spreading its market to as far as Aichi and Gifu prefectures. In contrary to this prestige, the original recipe of Moriguchizuke is actually very plain and simple, requiring the radish to be pickled in the bed of hardly pressed and solidified sake lees. In Settsu Tonda located on the opposite bank of Yodogawa, the same pickling method was adapted to develop a variation named Tondazuke that uses melon cucumber instead of radish, which is still available in this locality.

どう作って食べるか / HOW TO MAKE & EAT


❶Run hot water over the Moriguchi daikon for a short period, and dry the wetted radish under the sun for one to three days.
❷Create a pickling bed by mixing aged sake lees with salt.
❸Lay the long radish in a coil shape on the bed and cover it with the mixture of aged sake lees and salt. Let it rest in there for several months to a year.
★ Used the Tondazuke developed on the opposite side of Yodogawa as the reference for this recipe.

As a pickles

食べられている地域 / Regions where it is eaten
Osaka Prefecture

微生物の種類 / Types of microorganisms
Yeast, Koji-kin (Aspergillus oryzae), etc.

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